Creamy Carrot And Spinach Soup Recipe

About this recipe

A warm and comforting diabetic-friendly soup featuring tender carrots, fresh spinach, and a hint of orange zest. Perfect for a wholesome dinner solution.

Ingredients

• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• NaN Unsweetened Almond Beverage
• 1 Kg Carrots - 1kg
• 50G Pepper Black Ground BWFO
• - Knorr Stock Cubes Vegetable
• 50G Picard Chopped Flat Parsley
• 1.5 Kg Bacheldre Organic Stoneground Strong Wholemeal Flour, 1.5Kg
• - Tata Salt
• - Schwartz Ground Nutmeg
• 1 Bunch Spinach Fresh 1 Bunch

Instructions

1. 1. In a 2-quart saucepan, melt 3 tablespoons of unsalted butter over medium heat.
2. 2. Add 1 cup of finely chopped onion and cook, stirring occasionally, until the onions are tender and translucent, about 5 to 6 minutes.
3. 3. Stir in 2 tablespoons of whole wheat flour and cook for 1 minute, stirring constantly, until the mixture is smooth and bubbly.
4. 4. Gradually whisk in 2 cups of unsweetened almond milk and dissolve 3 vegetable stock cubes in 3 cups of water, ensuring no lumps remain.
5. 5. Add 1 cup of finely diced carrots, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of ground nutmeg. Reduce the heat to low and simmer for 12 to 15 minutes, stirring occasionally, until the carrots are tender.
6. 6. Stir in 2 cups of fresh spinach leaves and cook for an additional 2 minutes, until the spinach is wilted.
7. 7. Serve the soup hot, garnished with parsley for a bright, citrusy finish.